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Coconut Egg Drop Curry/தேங்காய் உடைத்த முட்டை குழம்பு


WELCOME TO RAEIMA'S PASSION

     

                         Udaitha muttai kuzhambu is one of the famous dishes in the Kanyakumari. Hmm! The taste is very delicious with rice. Coconut act as the key ingredient in most of the Kanyakumari or Nanjilnadu recipes, especially Aviyal, Pulicurry, Egg Kuzhambu, Fish Puzhimanam, Fish Aviyal, Egg Aviyal, Theeyal, Thovaren, etc.
                          When doing this recipe, we need to take care of the same steps
        • When breaking the egg, please switch off the flame, so that it will cook the egg in the pan heat otherwise it scattered and merged into the gravy.
        •  After ten minutes, turn back the other side of the egg carefully, so that the egg cooked on both sides and is in good shape.                         
                          
                         For more Info, Please go through below links,
          • For more Egg recipes, please click the Cooking Non-Veg Egg Recipes from Cooking and Craft in the sidebar.
          • For more Veg Recipes, please click the Veg Varieties from Cooking and Craft in the sidebar.
          • For more Non-Veg Recipes, please click the Non-Veg varieties from Cooking and Craft in the sidebar.    
          • For all recipes, please click the Cooking button on my home page.
          • For all info about my blog as categorized, please click the Sitemap button on my home page.

BENEFITS:

                        The health benefits of coconut and egg are,
        • Coconut is important for bone health because it contains manganese.
        • Coconut is rich in copper and iron, which helps form red blood cells, and selenium is an important antioxidant that protects your cells.
        • Eggs are nutrients rich and high-quality protein.
        • Eggs are an excellent source of Omega 3-s.
        • Eggs are filling and help with weight loss.
        • Eggs contain antioxidants that are beneficial for the eyes.

INGREDIENTS:

      • Coconut shredded - 3/4 cup to 1 cup
      • Whole red chilies - 5 Nos
      • Coriander seeds 2 tbsp
      • Pepper seeds - 1 tsp
      • Small Onion - 2 nos or big onion - 1/4 size
      • Tamarind - Gooseberry size
      • Green chilies - 2 Nos
      • Curry Leaves - 1 spring
      • Turmeric powder - 1/4 tsp
      • Pepper Powder - 1 tsp
      • Salt - As per taste
      • Egg - 5 Nos 

Please look below video in the Tamil and Caption in English.



INSTRUCTIONS:

      • Grind the coconut, coriander seeds, whole red chilies, pepper seeds, onion, turmeric powder, 1/4 cup water in the mixer for a smooth paste.
      • Pour the smooth paste, tamarind water, salt, slit green chilies, curry leaves into the pan.
      • Once the gravy cooked well, switch off the flame.
      • Break the egg and place it carefully in the pan.
      • Close the lid and wait for five to ten minutes.
      • After five to ten minutes, open the lid and spread the pepper powder in the pan, then switch on the flame.
      • After ten minutes, turn back the other side of the egg carefully.
      • Serve it in the bowl once the egg cooked.

PICTORIAL:

Put the coriander, pepper, chili, onion, coconut, turmeric powder, 1/4 cup water in the mixer.
Grind it in a smooth paste.
Pour the smooth paste into the pan.
Add water and tamarind paste to the pan.
Add required salt into the pan.
Add curry leaves and green chilies into the pan.
Once the gravy cooked well, switch off the flame.
Break the egg, place it carefully in the pan.
Close the lid and wait for five to ten minutes.
After five to ten minutes, open the lid and spread the pepper powder in the pan then switch on the flame.
After ten minutes, turn back the other side of the egg carefully.
Serve it in the bowl once the egg cooked.













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